Big, fat scallops in their shells are a rare treat – certainly not cheap, but utterly delicious once in a while. The shells ...

Unsurprisingly, to get the most out of your scallops, you'll need to respect their storage needs. "I would try to use them within the first two to three days of getting them," Chef Alfredo Nogueira ...

Some recipes hold a special place in your memory—and for me, Coquilles St Jacques is one of them. This elegant French dish of bay scallops with mushrooms was a Sunday treat growing up, something my ...

Sweet bay scallops and crisp sugar snaps come together in a lemony butter sauce that clings to strands of linguine. Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe ...

The holy trinity: butter, Parmesan, and panko.

Bibi Hutchings, a lifelong Southerner, lives along a quiet coastal Alabama bay with her cat, Zulu, and husband, Tom. She writes about the magical way food evokes memories, instantly bringing you back ...

When you buy scallops, you're probably focused on not making all the beginner mistakes you can make when cooking this delicate seafood. It probably never crossed your mind that you might actually be ...